CHERRY CRISP

 

Ingredients:

• Cherry Filling:
  • 32 ounces cherries, pitted and sliced in half
  • ¾ cup sugar
  • 3 tablespoons lemon juice, freshly squeezed
  • ¼ cup cornstarch
  • ½ teaspoon cinnamon
• Oatmeal Crumble:
  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1 cup brown sugar
  • ½ cup unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cherry Filling:
   • Add the cherries, sugar, lemon juice, cornstarch, and cinnamon to a large pot. Toss to combine.
   • Heat over medium heat, stirring constantly, until the cherries have released their juices and the mixture has thickened, about 10-15 minutes.
   • Remove from heat and pour into a greased 9x13 inch baking dish.
3. Oatmeal Crumble:
   • In a medium bowl, combine the flour, oats, and brown sugar.
   • Stir in the melted butter until the mixture resembles coarse crumbs.
   • Sprinkle the crumble topping over the cherry filling.
4. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the cherries are bubbling.
5. Let cool slightly before serving.

Notes:

• If using frozen cherries, thaw and drain them before using. You may need to cook them for a few minutes longer to thicken the filling.
• Large rolled oats or large flake oats can also be used. Do not use instant or steel-cut oats.
• This recipe can be halved and made in an 8x8 or 9x9 inch baking dish.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Enjoy!